Double Chocolate and Chestnut Sandwich Biscuits

Chestnut purée adds a wonderful, sweet nuttiness to these rich and tender biscuits. If you’re not a fan, try a buttercream filling instead.

Hands-on time 30min, plus chilling and cooling. Cooking time about 15min. Makes 12 sandwich biscuits

FOR THE BISCUITS

 125g unsalted butter, chilled and cubed

 60g golden caster sugar  150g plain flour, plus extra to dust  25g cocoa powder, plus extra to dust, optional FOR THE FILLING  100g white chocolate, melted and cooled

 150g chestnut purée, drained, we used Merchant Gourmet, see GH TIP

 3tbsp icing sugar, plus extra to dust, optional

1 Line 2 large baking sheets with baking parchment. For the biscuits, in a food processor whizz the butter, sugar, flour and cocoa powder until the mixture clumps together. Tip on to a lightly floured work surface and pat into a square. Roll out to a rectangle roughly 18 x 34cm, about 3mm thick. Trim edges to neaten.

2 Next, slice the rectangle into 24 rectangles, each roughly 3 x 8.5cm. Carefully transfer the rectangles to the lined sheets, spacing slightly apart. Chill for 30min.

3 Preheat oven to 180°C (160°C fan) mark 4. Bake the biscuits for 15min, or until the edges feel firm. Leave to cool on the sheets for 5min, then transfer to a wire rack to cool completely.

4 Meanwhile, make the filling. In the small bowl of a food processor, whizz all the ingredients until smooth. Chill to firm up a little, if needed.

5 Pipe or spread the filling over the bases of ½ the biscuits and gently sandwich together with the remaining biscuits. If you like, dust ½ of each biscuit with a little cocoa powder and icing sugar. Serve. PER SANDWICHED BISCUIT 226cals, 3g protein, 12g fat (7g saturates), 26g carbs (14g total sugars), 1g fibre TO STORE Keep in an airtight container at room temperature for up to 2 days.